摘要
基于Berthelot显色反应快速测定了腐乳、豆豉、酱油、豆酱等发酵豆制品中γ-氨基丁酸的含量,结果表明传统发酵豆制品中腐乳汤汁和坯所含GABA的量为最高1225.7mg.L-1和735.2mg.kg-1,而豆酱中的较低仅为368.0mg.kg-1。通过测定,探讨发酵豆制品中γ-氨基丁酸存在方式和转化途径,寻求通过筛选高产菌株、调整谷氨酸含量、优化发酵条件等手段,为进一步开发高含量γ-氨基丁酸发酵豆制品奠定基础。
The contents of γ-aminobutyric acid in Sufu ,Fermemed soybean,Soy sauce and Soybean paste were analysed by the Berthelot color reaction of colorimetry o It showed that in Chinese traditional fermentation soybean products the γ-aminobutyric of Sufu Tang Zhi and Semifinished products were highest ,which were 1225. 7mg · L^-1 and 735.2mg · kg^-1 respectively ,but that in Soybean paste was only 368.0mg · kg^-1 . Through the determination, we discuss the way of existence and transforming pathway of γ-aminobutyric acid in fermentation bean products so that we can lay the foundation of furtherly developing the high content of γ-aminobutyric acid fermentation bean product by the way of screening the high product strain, regulating the content of aminoglutaminic acid and optimizing the condition of fermentation.
出处
《中国调味品》
CAS
北大核心
2008年第3期76-81,共6页
China Condiment
关键词
Γ-氨基丁酸
发酵豆制品
生理活性物质
比色测定
γ-aminobutyric acid
fermentation soybean products
biological activity matter clorimetry
